Slow Cooker 4-Ingredient Cabbage Beef Soup
This comforting cabbage and beef soup is the kind of simple, hearty meal many families turn to when the weather turns cold. With only four main ingredients and a slow cooker doing most of the work, it’s an easy recipe that fills the house with a warm, savory aroma. Ground beef provides richness, cabbage becomes tender and slightly sweet as it cooks, and the onion soup mix brings deep flavor without needing extra spices.
The result is a nourishing, old-fashioned soup that feels both satisfying and cozy—perfect for chilly evenings or busy days when you want dinner ready without much effort.
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Ingredients
1½ pounds ground beef (80–90% lean)
1 medium head green cabbage (about 2 to 2½ pounds), cored and thinly sliced
2 (10.5-ounce) cans condensed beef broth or 4 cups regular beef broth
1 (1-ounce) packet dry onion soup mix
Directions
1. Brown the beef
In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles with a spoon as it browns. Cook until no pink remains and the meat is nicely browned, about 7–10 minutes. If there is excess fat in the pan, spoon off most of it, leaving a small amount for flavor.
2. Prepare the cabbage
Remove the tough core from the cabbage and slice it thinly into strips. If the cabbage pieces are very long, cut them in half so they are easier to eat in the soup.
3. Add ingredients to the slow cooker
Place the sliced cabbage into the slow cooker. Add the cooked ground beef on top. Pour in the beef broth and sprinkle the dry onion soup mix evenly over everything.
4. Stir and cook
Gently stir the ingredients so the soup mix dissolves into the broth. Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is very tender and the flavors are well combined.
5. Taste and serve
Taste the soup and adjust seasoning if needed. Ladle into bowls and serve hot.
Serving Suggestions
This soup is wonderful with something that can soak up the flavorful broth, such as:
Crusty bread or a buttered dinner roll
Rye bread or toast
A simple green salad with vinaigrette
For a heartier meal, you can serve the soup over cooked rice, barley, or mashed potatoes. A sprinkle of black pepper or a small side of pickles or sauerkraut also pairs nicely with the rich beef and cabbage flavors.
Simple Tips
If you like a thicker soup, let it simmer uncovered for the last 20–30 minutes.
Leftovers taste even better the next day because the flavors continue to develop.
The soup keeps well in the refrigerator for 3–4 days and freezes nicely.
